Prawn, Pea & Spinach Coconut Curry with Microwave Quinoa Rice Recipe
Introduction
This prawn, pea, and spinach coconut curry is a vibrant and comforting dish that’s perfect for a quick weeknight meal. Paired with fluffy microwave quinoa rice, it offers a wholesome and flavorful twist on classic coconut curry.
Ingredients
- 150g quinoa
- 150g basmati rice
- 1 small red onion, chopped
- 1 tbsp olive oil
- ½ tsp cumin seeds
- 1 tsp finely chopped ginger
- 1 tsp finely chopped garlic
- 3 tbsp tomato purée
- 300g coconut cream
- 300g frozen peas
- 300g king prawns
- 200g baby spinach leaves
- ½ tsp ground turmeric
- 1 lime, to serve (optional)
Instructions
- Step 1: Rinse and drain the quinoa and basmati rice thoroughly in a sieve three times to remove excess starch. Transfer the grains to a very large microwave-safe bowl to prevent overflow.
- Step 2: Pour 300ml boiling water over the quinoa and rice mixture. Cover the bowl with a heavy plate and microwave on high for 15 minutes. Let it rest, still covered, for 5 minutes before fluffing the grains gently with a fork.
- Step 3: While the rice cooks, heat the olive oil in a pan over medium heat. Add the chopped red onion and fry until it begins to brown.
- Step 4: Add the cumin seeds, ginger, and garlic to the pan. Stir for about one minute until fragrant.
- Step 5: Mix in the tomato purée and cook for another minute to deepen the flavors.
- Step 6: Pour in the coconut cream, then add the frozen peas, king prawns, baby spinach, ground turmeric, and a pinch of salt. Stir everything together.
- Step 7: Cover the pan and cook for approximately 5 minutes, until the prawns turn opaque and pink and the spinach has wilted. Add a splash of water if the curry seems too thick.
- Step 8: Serve the curry hot over the fluffy quinoa rice. Finish with a squeeze of fresh lime juice if desired for added brightness.
Tips & Variations
- Replace prawns with chicken or tofu for a different protein option.
- Use fresh peas when in season for a sweeter taste.
- Add a chopped chili for extra heat if you like spicy food.
- For a richer curry, stir in a spoonful of natural yogurt just before serving.
Storage
Store leftover curry and quinoa rice separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or microwave until warmed through, adding a splash of water or coconut cream to loosen the curry if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked prawns in this recipe?
Yes, you can use pre-cooked prawns; add them towards the end of cooking just long enough to heat through so they don’t become rubbery.
Is it necessary to rinse quinoa and rice before microwaving?
Yes, rinsing removes excess starch, which helps prevent the grains from becoming gummy and ensures a fluffier result.
Print
Prawn, Pea & Spinach Coconut Curry with Microwave Quinoa Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A flavorful and vibrant prawn, pea, and spinach coconut curry served with microwave-cooked quinoa and basmati rice. This quick and easy recipe combines aromatic spices, creamy coconut, and fresh greens for a wholesome, comforting meal perfect for busy weeknights.
Ingredients
Rice and Quinoa
- 150g quinoa
- 150g basmati rice
- 300ml boiling water
Curry
- 1 small red onion, chopped
- 1 tbsp olive oil
- ½ tsp cumin seeds
- 1 tsp finely chopped ginger
- 1 tsp finely chopped garlic
- 3 tbsp tomato purée
- 300g coconut cream
- 300g frozen peas
- 300g king prawns
- 200g baby spinach leaves
- ½ tsp ground turmeric
- Salt, to taste
- 1 lime, to serve (optional)
Instructions
- Cook the Quinoa and Rice: Rinse and drain the quinoa and basmati rice three times in a sieve to remove excess starch. Place them in a very large microwave-safe bowl to avoid spillage. Pour in 300ml boiling water, cover with a heavy plate, and microwave on high for 15 minutes. Let it rest, still covered, for 5 minutes before fluffing with a fork.
- Sauté the Aromatics: While the rice and quinoa cook, heat olive oil in a pan over medium heat. Add the chopped red onion and fry until it begins to brown, stirring occasionally.
- Add Spices and Garlic: Stir in cumin seeds, finely chopped ginger, and garlic. Cook for about one minute until fragrant, making sure not to burn the garlic.
- Incorporate Tomato Purée: Add the tomato purée to the pan and cook for another minute, stirring continuously to combine the flavors.
- Simmer the Curry: Pour in the coconut cream and add the frozen peas, king prawns, baby spinach, ground turmeric, and salt to taste. Cover the pan and cook for about 5 minutes, or until the prawns turn opaque and pink, and the spinach has wilted. Add a little water if the curry is too thick, adjusting the consistency to your preference.
- Serve: Spoon the curry over the fluffy quinoa and rice mixture. Garnish with a squeeze of fresh lime juice if desired, and serve immediately.
Notes
- Rinsing quinoa and rice thoroughly removes excess starch for fluffier grains.
- Adjust the thickness of the curry by adding water as needed during cooking.
- You can substitute king prawns with other shellfish or firm fish as desired.
- For a spicier curry, add chopped chili or red pepper flakes when sautéing the aromatics.
- The microwave method for cooking quinoa and rice saves time and keeps the grains fluffy without simmering on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Microwaving and Stovetop
- Cuisine: Indian-inspired
Keywords: prawn curry, coconut curry, quinoa rice, quick dinner, healthy curry, seafood curry, spinach curry, microwave rice
